Dismantling the patriarchy…one drink at a time!

A Tall, Frosty Beverage*

*Recent ruminations from the ladies of LUPEC, as originally published in the Weekly Dig.

by Pink Lady

Ever sampled a Zombie, Suffering Bastard, or anything served in a skull mug or Scorpion bowl? With out-there names and kitschy vessels, Tiki drinks are apt to inspire a giggle among cocktail neophytes. In their original incarnation these were balanced, palatable drinks built upon rum, fresh juices, and flavorful syrups—legitimate cocktails that would make modern bar snobs swoon.

The roots of the Tiki craze stretch back to Prohibition, when thirsty Americans took to the Caribbean seas (where rum flowed freely) for rum cruises. There they developed a taste for exotic island cocktails, making the market ripe by the time Ernest Beaumont-Gannt opened his “Don the Beachcomber” bar in Hollywood in 1934, just after repeal. Victor Bergeron soon followed suit, revamping his Oakland eatery into “Trader Vic’s,” complete with South Seas décor. Post World War II the Tiki phenomenon blossomed into a true craze that lasted well into the 1950s, longer than any other cocktail fad to date. This weekend we’ll be raising a glass to the Tiki Craze.

Join us at The Franklin Southie on Sunday, September 18th, from 7pm-11pm, for an evening of exotic Blender Drinks on the Patio. We’ll have a delicious array of frozen favorites made with Hendricks Gin and Sailor Jerry Rum, the freshest ingredients, and maybe a few guilty pleasure favorites as well.

This event is open to the public, and there is no cover charge to enter. And, as with all LUPEC events, boys are welcome, and we’ll be donating a portion of the night’s proceeds to a local women’s charity.